Eid Recipes | Dukkah from Egypt

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Egyptian spice-nut recipe that would be great as accompaniment for an Eid dessert dish. It is called the Dukkah.

Dukkah, Dokka or Dükkah is an Egyptian dry mixture of chopped nuts, seeds and Middle Eastern spices and flavors. In some countries such as Lebanon, Syria, Jordan and Palestine it is called Za'atar.

Traditionally Dukkah is eaten by dipping fresh Egyptian baladi bread first into olive oil and then into the nut mixture. Dukkah is a versatile seasoning and can also be sprinkled on salads or vegetables. It can also be used as a crust or breading for foods like lamb, shrimp, fish or chicken.

Eid Recipes | Turkish Delights from Turkey

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Turkish dessert recipe that would be great for an Eid dessert dish. It is called the Turkish Delights. This dessert is very popular during Eid in Turkey. It is served to visiting guests.

1) Lightly grease a 4cm-deep, 17.5cm x 27.5cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.

2) Place 2 1/2 cups hot water in a large heatproof, microwave-safe bowl. Sprinkle gelatin over water. Using a fork, whisk until halal gelatin dissolves. Stir in caster sugar. Microwave, uncovered, on high (100%) for 5 minutes. Stir well. Microwave, uncovered, on high (100%) for a further 4 to 5 minutes or until mixture is thick and syrupy.

3) Whisk cornflour, icing sugar and cream of tartar into gelatin mixture. Microwave on high (100%) for 3 minutes. Stir in rosewater, food coloring and pistachios. Pour into prepared pan. Refrigerate until firm.

4) Remove Turkish delight from pan. Using a hot knife (To heat knife, hold under hot, running water for 1 minute or stand in a jug of hot water for 1 minute), cut into 3cm squares. Remove squares to a new sheet of baking paper.

5) Place chocolate in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off 1 corner. Pipe chocolate over squares. Stand at room temperature until set. Serve.

6) Store Turkish delight in an airtight container in the fridge for up to 3 days.

Eid Recipes | Katayef from Saudi Arabia

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Saudi Arabia dessert recipe that would be great for an Eid dessert dish. It is called the Katayef. This dessert is very popular during Eid in Saudia Arabia. It is served to visiting guests.

This Eid recipe is a must try for you!

Eid RecipesKatayef

Katayef is the traditional sweet that is made during the Holy month of Ramadan and Eid.

7) Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef. You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each.

8) Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough.

Friday, September 18, 2009

Eid Recipes | Eid Cookies from Malaysia

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Malaysian dessert (Eid Cookies) recipe that would be great for an Eid dessert dish. It is called the Pineapple Tarts. This cookie is very popular during Eid. It is served to visiting guests.

This Eid recipe is a must try for you!

Eid RecipesWalnut and Coconut Cake

Ingredients

Pastry

150g flour

l/4tsp salt

2 tbsp corn flour

100g butter or margarine

1 1/2 tbsp icing sugar

1 egg yolk

Jam

250g grated pineapple

150g sugar

1 tbsp lemon juice

Method

1) Sieve flour, corn flour, salt and icing sugar into a mixing bowl. Rub in margarine or butter and add egg yolk to form a dough.

2) Making the jam: Bring to a boil grated pineapple, sugar and lemon juice. Let it simmer for 30 minutes or until it thickens. Sieve in half a teaspoon of cornflour.

3) Roll pastry into 0.5cm thickness and stamp out with a cutter. Press about 0.25cm deep in the centre. Add one teaspoon of filling. If you like, you can decorate the tart with two strips of pastry placed to make a cross on the top.

4) Bake in a preheated oven at 180ºC for 10 to 15 minutes or till lightly brown.

Eid Recipe | Albokary from Saudi Arabia

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Arabian Gulf main dish recipe that would be great for an Eid main dish. It is called the Albokary . The Albokary is a rice dish that is similar to the Indian Briyani. The Saudis love their Albokary. And you will too when you try it out this Eid!

Eid Recipe | Arabian Mamool Cookies

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Arabian dessert recipe that would be great for an Eid dessert. It is called the mamool. The Mamool is a pastry that is made with dates filling. Arabs love their sweet date-filled pastry called the mamool. And you will to when you try them out this Eid!

Eid Recipe | Cinnamon Rolls from USA

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular American dessert recipe from USA that would be great for an Eid dessert. It is called the cinnamon rolls. Americans love their sweet sugary cinnamon rolls - and you will to when you try them out this Eid!

In the bowl, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk, butter, remaining sugar, egg yolks, salt and 3 cups flour. You can use an electric mixer to mix till blended. I however used a spoon to do the mixing. Later on I used my hands to knead the dough. Slowly incorporate the remaining 1 cup of flour. Knead the dough until smooth and slightly sticky (adding a little more flour if too wet). Shape the dough into a ball and place in a large bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

2) Making the Filling

Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

Then roll dough out into a rectangle shape. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into slices.

Place dough slices, flat side down. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate for several hours. I left mine overnight and baked them the next day.

3) Baking and Making the Topping

In a saucepan, combine brown sugar, butter, honey over low heat; stir until sugar and butter are melted.

Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Pour some of the topping mixture on the buns. Sprinkle the pecans. Be sure to use only what is necessary to allow the pecans to stick onto the cinnamon rolls. Leave the rest of the topping mixture for later use. Bake cinnamon rolls until golden, 30 to 35 minutes. Remove pan from oven and immediately pour the topping over the cinnamon rolls. Let cinnamon rolls cool slightly and serve warm.

Note: The original recipe had called for the topping mixture to be poured onto the un-cooked cinnamon rolls, and then refrigerated overnight. The rationale for that is that the melted butter and brown sugar mixture will harden onto the cinnamon rolls in the refrigerator and then melt when baked. However, the melted butter and sugar can also harden when placed in the oven for too long. Then instead of gooey sweet cinnamon rolls, you will end up with hardened toppings. My method of adding the topping mixture at the end - immediately after you remove from the oven - ensures that the cinnamon rolls are moist and sweet.

Also, the original recipe had called for pouring all of the topping mixture and pecans onto the baking pan, AND then placing the sliced un-cooked cinnamon rolls on them. The idea is is invert the cinnamon rolls into a dish after baking, so that the pecans and topping mixture is on top. But this inversion method is risky business - imagine overturning a hot baking pan - piping hot topping mixture may slip onto your toes, and other parts of your body. My method avoids this risky step.

Wednesday, September 16, 2009

Eid Recipe | Beef Rendang from Malaysia

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Eid recipe from Malaysia. It is called the beef rendang. The beef rendang is a main dish (beef with thick coconut gravy) that is served with white or brown rice. It is customary to cook beef rendang for lunch on Eid day.

1) Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

2) Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

3) Grind the coriander, fennel, cumin and nutmeg.

4) Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

5) Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Place the flour in a processor bowl. Add the cardamom, if using it. Scatter the butter on top of the flour. Pulse-process until the butter is cut into the flour to resemble coarse meal.

Sprinkle the orange juice over the flour. Process until the dough forms a ball. It should be very soft and moist.

Remove it from the processor, wrap in plastic wrap, and set aside, at room temperature, for 1 hour.

While the dough is resting, make the date filling. If the dates are very soft, they can be processed without cooking them. Place them in the processor, add the cinnamon, and process until finely chopped. Add the butter, and pulse-process to incorporate (if you continually process instead of pulse-process, the paste gets very soft, and changes to an unpleasant color). If you have miscalculated the moistness of your dates, and feel they need to be softer, remove the metal blade and set the processor bowl in a microwave. Heat on medium-high for up to 2 minutes. Pulse-process again to smooth out the paste. Set aside.

Preheat the oven to 350°F., with the shelves in the upper and lower thirds of the oven. Line two cookie sheets with parchment paper.

Divide the dough into 30 balls. Press your thumb into the center of each ball to form a cavity. Form the dough into a little “pot” with the sides being about 1/16th inch thick. If the dough flattens while you are trying to make the pot, knead in a little bit of flour. If the dough is a little too sticky, sprinkle the work table and your hands with a little flour and then work the dough. Fill each pot about three-quarters full with a rounded half-teaspoonful of filling. Press the dough to seal in the filling and then roll the dough between your hands to form a flattened ball.

To make the characteristic design in the cookies, you will need a special mold. An alternative is to score the balls with fork, or to use some sort of makeshift mold.

Set cookies on the parchment lined sheets and bake for 18 to 22 minutes, until lightly browned.

Eid Recipe | Lontong from Malaysia

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Eid recipe from Malaysia. It is called the Lontong. The lontong is made of compressed rice that is then cut into small cakes, and cooked in a broth with lots of vegetables. It is a healthy dish suitable for people of all ages.

Method:1) Using an electric blender, finely grind spice paste ingredients adding some water to move the blades if necessary.

2) Heat oil in a wok over medium heat, add spice paste and sauté till fragrant, stirring continuously. This will take about 5 - 8 minutes.

3) Add in 2 ½ cups water and bring gravy to a boil.

4) Add in Ingredients B except the glass noodles. Once vegetables are tender, add in coconut milk and the glass noodles, bring to a quick boil, stirring continuously as coconut tends to curdle if not stirred at this stage.

5) Season to taste with salt and serve lontong with some compressed rice "ketupat".

To serve:Place a few pieces of compressed rice "ketupat" in a bowl, ladle hot lontong over and top with a dollop of prawns sambal for that extra kick.

Note: You can buy ketupat (rice compressed cakes) from supermarkets. Soak ketupat in water for 5-10 minutes and wash in several changes of water. Bring a pot of water to a boil, add in washed ketupat and cook over low heat for 45 minutes. Drain in colander. Leave to cool before cutting into cubes.

Monday, September 7, 2009

Iftar Recipe | Egyptian Baked Sambusak

Today, we feature an iftar recipe called the sambusak. This Egyptian recipe for sambusak is a Middle Eastern variation of the Indian samosas. It is made of a light pastry filled with a savory filling like vegetables or meat. It can be served as light snack or an appetizer.

1) In a small pot, over a small flame, mix all the Dough ingredients - except the flour. Cook until the margarine melts. pour into a bowl

2) Add the flour, one tablespoon at a time. mix well until you get a smooth dough. shape the dough into a ball, wrap in plastic sheet and set aside.

3) In a pan fry the onion and garlic to golden brown, add pine nuts and fry for 2 minutes more. Add the meat and spices, and cook on medium flame, while stirring, until the meat changes color (about 10 min.). It is vital to stir the meat to avoid the formation of big lamps of meat.

4) Heat oven to 180C (350F).

5) Roll out the dough to 3mm (1/8") and cut 10cm (4") circles.

6) Put a tablespoon of filling in the middle of each circle and fold into half a circle. Pinch the edges tightly.

7) Put sambusaks in oiled and floured pan (or just use a cooking parchment). Brush a little egg yolk on each sambusak. Bake for 30 minutes or until golden brown.

Sunday, September 6, 2009

Iftar Recipe | Samosa Recipe from India

Here are some little known facts about the Indian samosa that even I was not aware about until recently. Apparently there are variations of the samosa in other parts of the world.

Many believe the Samosa originated from Central Asia before the 10th century and made it’s way to India via the ancient trade routes. The Indian Samosa is the most famous from a family of filled pastries or dumplings which were popular from North Africa to West China. Ancient Arab cookery books refer to the Samosa as Sanbusak and this pronunciation is still used in Egypt, Syria and Lebanon. Today, the ease of travel and the cosmopolitan nature of our cities has made the Samosa a popular snack in many parts of the world.Source:http://www.samosa-recipe.com/Samosa_History.html

Today we feature an iftar recipe called the samosa. Samosas are a light pastry filled with a savory filling like vegetables or meat. Once you have tried the basic samosa recipe have fun creating fillings to suit your taste. This can be served as light snack or an appetizer. It is often served hot with a mint, tomato or tamarind chutney.

1) Brown the meat and set aside. Heat oil in a skillet or frying pan and add cumin seeds and cardamom pods and cook for one minute. Add the onions and cook until translucent. Reduce the heat and add the garlic and ginger paste. Fry for 2-3 minutes. Add curry powder and 3 more minutes so that the flavors are incorporated. Season with salt and pepper to taste.

2) Sift the flour, add the salt, baking powder (if you are using it) and work in the butter or Ghee. Add in half the water and mix to make a soft dough. Add the rest if you need to. Kneed the dough until it is soft and pliable. Roll out the dough to about a 1/4 inch and cut out in circles. Moisten the edges with water; put the filling in the center and fold into a triangle.

3) Heat oil to 350 and cook the samosas until golden brown. Drain on paper towels. Serve with Mint or Tamarind chutney. If you prefer baking, place the samosas on a lightly greased baking sheet and bake at 400 for about 20 minutes or until golden brown. If you bake, the texture of the outside will not be as crispy as it should.

Iftar Recipe | Moroccan Seafood (Shrimp) Briouat

Today, we feature an iftar recipe from Morocco. It is good as an appetizer. Briouats are small Moroccan savory pastries which are stuffed with a variety of fillings and then deep-fried. It is like the Indian samosa. These finger foods are good to fill the stomach during iftar.

But in the Moroccan version, a crisp, paper-thin Moroccan pastry called warqa is used. Phyllo (filo) dough or spring roll wrappers can be substituted for the warqa.

1) In separate bowls of water, soak the black mushrooms and rice vermicelli. Set aside for at least 15 minutes.

2) Cook the shrimp. In a skillet over medium-high heat, melt one tablespoon of butter. Add the shrimp, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Sauté for a few minutes, stirring often, just until the shrimp is no longer transparent. Drain the shrimp and reserve the liquids to cook the vermicelli.

3) Make the tomato sauce. In a small pan, combine the grated tomatoes, garlic, vegetable oil, one teaspoon salt and one teaspoon pepper. Simmer uncovered over medium-low heat, stirring occasionally, for about 15 minutes. Mix in the parsley and hot sauce, and set aside.

4) Meanwhile, cook the vermicelli. Drain the rice vermicelli and transfer it to a pot. Add the reserved liquids from the shrimp, the tomato sauce, and the soy sauce. Stir to mix. Simmer the vermicelli uncovered over medium-low heat, stirring occasionally, for about 10 minutes, or until the vermicelli is tender and the liquids are mostly absorbed. Remove the vermicelli to a cutting board, and coarsely chop it into two- to three-inch strands.

5) Make the filling. Drain the mushrooms and chop coarsely. Combine them with the vermicelli and shrimp, and stir to mix well.

6) With scissors, cut the pastry dough into strips about two-and-a-half inches wide. Place a single strip of warqa or spring roll wrapper – or two layered strips of phyllo dough – on your work surface. (If the strip of warqa is less than 10 inches long, use two layers.) Lightly brush butter on the bottom two-thirds of the dough. Place a large tablespoon of filling towards the bottom of the strip, and fold the bottom up to enclose the filling.

7) Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip. Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape. Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.

8) Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the "pocket" formed by the open edge of dough on the briouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.

9) Cook or freeze the briouats. Deep fry the briouats in hot oil until light golden brown. Drain and serve. Briouats stay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350 degree oven for five to 10 minutes.

Iftar Recipe | Ramadan Dessert from Iran

Today we feature an iftar recipe from Iran. It is a popular Persian dessert in Iran during Ramadan. The Zolbia Bamieh is one of the favorite deserts in Iran. It is made of starch, yogurt, flour, saffron, oil, and rose water.

Friday, September 4, 2009

Iftar Recipe | Iranian Ramadan Soup

Iftar Recipe from Iran

Today we feature an iftar recipe from Iran. This dish is called the Aash-e Sholeh-Ghalamkar, which is a meat porridge dish. It is a popular iftar recipe during Ramadan in Iran. The Aash-e Sholeh-Ghalamkar is a hearty and spicy soup that is filling and delicious. But the Aash-e Sholeh-Ghalamkar is also a nutritious recipe being packed with protein goodness.

However, it does take some time to prepare. So for the working fasting person, you might want to try this recipe out during the weekend when you have more time to make it.

Iftar Recipe | Harees

Iftar Recipe from India

Today we feature an iftar recipe from India. This dish is called the Harees, which is a chicken wheat porridge dish. It is a popular iftar recipe during Ramadan in India. Harees is a hearty and spicy soup that is filling and delicious. But the harees is also a nutritious recipe being packed with protein goodness.

However, it does take some time to prepare. So for the working fasting person, you might want to try this recipe out during the weekend when you have more time to make it.

2) Heat Olive oil in a big skillet and add the thinly sliced onions. saute until lightly brown ,remove half of the fried onions and reserve for garnish.

3) Add the chicken and spices. Saute until chicken changes color and spices aroma is toasty.

4) Add the soaked wheat and chopped cilantro\mint(reserve few for garnish), 2 cups of water, season with salt and cover.

5) Cook on slow heat for about an hour(about 25 minutes in a pressure cooker) while stirring occasionally.

6) When cooked,uncover and let cool for 10 minutes before coarsely grinding using a immersion blender or any processor, stir in the fresh lime juice. Serve warm, garnish with toasted nuts, chopped greens and fried onions.

Iftar Recipe | Haleem

Iftar Recipe from Bangladesh

Today we feature an iftar recipe from Bangladesh. This dish is called the Haleem, which is a meat wheat porridge. It is a popular iftar recipe during Ramadan in Bangladesh. Haleem is a hearty soup that is filling and delicious. But the haleem is also a nutritious recipe being packed with protein goodness.

However, it does take some time to prepare. So for the working fasting person, you might want to try this recipe out during the weekend when you have more time to make it.

3) Heat a tablespoon of olive oil in a pressure cooker and add the marinated meat. Roast for couple of minutes and add the soaked wheat along with 2 cups of water. Cook 10 minutes at medium high flame. Another 40 minutes at medium low. Turn the heat off. Wait another 10 minutes before opening the lid. Let cool slightly.

4) Then coarsely grind it using an immersion blender or food processor.

5) Then Pour it in to a heavy bottom skillet and add the chopped greens ,lime juice and some more water.simmer until the blisters start. Garnish with crispy fried onions, roasted cashews or almonds and lemon wedges.

Thursday, September 3, 2009

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